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Skinning involves to removing the skin from food before or after cooking. Poultry, fish and game are often skinned for reasons of appearance, taste and diet (Chef Depot, nd).

Although non-meat foods such as apples and pears are sometimes said to have “skins” (the peel), you would not use the term skin to describe removing that outer layer. You would instead say that you are “peeling” the food.


Difficulty to learn: Medium/Hard

Some Thoughts For You:

Why would someone skin their food before cooking? There are a number of answers to this question, and it mainly boils down to a person’s preference. Some meats, such as rabbit, can only be eaten skinned since it is not desirable to leave the rabbit fur on for cooking. However, some meats, such as chicken, can be eaten with the skin still on. This is because feathering a chicken is separate from skinning.

Some people also find cooked skin on the meat tastier. This comes with a small drawback, as cooked skin adds a little fat to the dish.


What You Will Need:

Skinning any meat is potentially dangerous, and always messy. Have a clean area to work in, and make sure there is a sink nearby since you will be working with raw meat.

A cutting board is essential. For knives, consider using a straight edge knife. Additionally you can invest in a granton edge knife, which has hollowed grooves on the knife which allow for greater control during cutting. Depending on your meat, you might need to have a boning knife to cute through bones.

Basic Steps:

Skinning any meat is a complicated task if you have never done something like it before. Research heavily on what kind of animal/meat you will be skinning, and make sure you have the proper equipment.

Tips For You:

  • Do not consider skinning an animal/meat if you do not feel comfortable. Additionally, use caution when working with sharp knives, since raw meat coupled with a cut can easily lead to an infection.

Some Links To Help With Preparation: